Sunny Anderson's Mini Espresso Cakes with Peanut Butter Frosting

Sunny Anderson makes these espresso coffee cakes in mini-loaf pans and tops them with a peanut butter frosting.

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Ingredients

Yields:
4

Coffee Cakes

2 1/2 c.
all-purpose flour

1/2 tsp.
baking powder

1/2 tsp.
baking soda

1/2 tsp.
salt

1 c.
sour cream

1/4 c.
instant espresso powder

2
stick butter

1 1/2 c.
sugar

2
eggs

2
egg yolks

1 tsp.
vanilla extract

4
mini loaf pans

Frosting

1
stick butter

1/2 c.
creamy peanut butter

1 c.
confectioners' sugar

Directions

Prep Time:
0:30

Cook Time:
0:40

Total Time:
1:10

For coffee cakes: Preheat oven to 350 degrees F.

Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, mix together the sour cream and espresso until dissolved.

In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, yolks, and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans, filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.

For frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.

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